Spicy chickpeas and pumpkin stew with a slight tang from the lemon juice and tamarind. This recipe uses dried chickpeas.
Just prepped all the ingredients and ready to go when I discover that there is no water/stock in this recipe in which to cook the dry chickpeas!! How can this work in a slow cooker? - 26 Aug 2012
Should I soak the chickpeas before cooking them? I thought dried beans needed to be soaked overnight. - 21 Jun 2012 (Review from Allrecipes UK & Ireland)
Very nice dish, I left out the lemon juice, parsley, feta cheese and olives. The only thing I would do differently, is to pre-cook the chickpeas for 10 minutes before adding to the slow cooker - because I like my chickpeas to be a little bit softer - 04 Feb 2012 (Review from Allrecipes UK & Ireland)